Ginger Chicken or Gai Pad Khing is a simple Thai dish packed with flavor. Ginger Chicken or Gai Pad Khing include ingredients which impart a flavor that will have you looking for more Thai recipes.
As with most stir-fried recipes, you can add or eliminate ingredients based on your personal taste. The flavoring agents, however (dark soy sauce, oyster sauce, and Golden Mountain sauce), are the key to this recipe's taste. Sometimes I add snow peas or red and green peppers. I also love cilantro and add it as a predominant flavor.
Make this recipe for Ginger Chicken or Gai Pad Khing with your favorite ingredients and you will add this to your favorite recipe box.
- 3 tablespoons of vegetable oil
- 2 tablespoons chopped garlic
- 1 cup chicken, cut into bite-sized pieces
- 1/2 cup fresh, white mushroom, sliced
- 1/2 cup dried shiitake mushroom
- 3/4 cup ginger, thin strips
- 1-2 teaspoons dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Golden Mountain sauce
- 1/2 cup chicken stock
- a pinch of sugar
- 1/2 medium yellow onion, sliced
- 2-3 Thai chile peppers, sliced or 1/4 cup jalapeno peppers
- 1/4 cup green onion, cut into 1" pieces
- Fresh cilantro to taste or for garnish (optional)
- 2 cups of Thai jasmine rice cooked to package directions
- Soak the shiitake mushrooms in warm water for 20-30 minutes, covered. Remove from water, gently squeeze to remove moisture.
- Heat the oil in a large pan or wok, and add the chicken, onion, mushrooms, and ginger. Stir-fry this for just a minute or two, then add garlic, chile, followed by seasoning sauces.
- Add soup stock and increase heat. Stir-fry until it's cooked. Taste and alter flavors to taste. Be careful not to overcook. Add green onions, stir for just a few moments, remove from heat and serve over Thai jasmine rice.
- Serve immediately.
This recipe was created on one of those "nothing sounds good for dinner" nights. Other than the fact that this is a really tasty meal, the thing I love about his Fried Rice recipe is that all the ingredients with the exception of the mushrooms and the cilantro, are always available in my refrigerator/pantry.
My kids really liked this recipe and I often make it to have in the house as a snack for them. Teen-aged boys can eat. This is a VERY inexpensive meal or snack and it is a healthy one too!
- 2 carrots, diced
- 1 stalk of celery, diced
- 1/2 of a medium yellow onion, diced
- 3 green onions, diced (top and bottom)
- 4 mushrooms, diced (I used Baby Bella mushrooms)
- 1 clove of garlic, minced
- 1 beaten egg
- 1 Tbs. sesame oil
- 3 Tbs. soy sauce
- 4 Tbs. oyster sauce
- cilantro to taste (optional)
- Cayenne pepper to taste – may use any hot pepper (optional)
- 2 1/2 cups salted water (for rice)
- 1 1/4 cup Jasmine rice – or other white rice (I use Trader Joe's Jasmine Rice)
- Cook rice according to package directions
- Heat a large skillet and then add sesame oil, carrot, celery, onion, garlic, green onions, and mushrooms.
- Saute until vegetables are tender.
- Move vegetables to side and add beaten egg till cooked mixing with vegetables and making sure that nothing is sticking to pan. (add a bit of sesame oil if pan is too dry)
- When rice is cooked (usually 20 minutes for white rice), fluff in pot and then transfer to the skillet. Mix with vegetables and egg.
- Add soy sauce and oyster sauce and mix well into rice.
- If you would like your fried rice a bit spicy, add hot pepper to taste.
- Garnish with cilantro (optional)
Ginger Beef is one of my favorite Chinese dishes. I just love ginger but often find that it is used very sparingly. Some people find ginger spicy or hot. I don't. If think ginger has a delightfully fresh – almost citrus-like flavor. I finally found a recipe that doesn't skimp on the ginger.
This recipe for Ginger Beef really plays up the ginger. If you only like a bit of ginger, this recipe is probably not for you…but if you do like ginger, you've got to try this one! Feel free to substitute pork or chicken for the beef.
- 1lb sirloin steak (sliced into thin strips)
- 3/4 cup cornstarch
- 1/2 cup water
- 2 eggs
- 1 large carrot (julienned)
- 3 green onions (chopped)
- 1/4 cup fresh ginger (minced)
- 5 garlic cloves (minced)
- Canola oil (for frying)
- 3 tablespoons soy sauce
- 4 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1/2 cup sugar
- In a bowl add cornstarch, gradually add water while whisking. Beat eggs into cornstarch/water mixture. Add sliced steak strips and toss to coat. Pour 1 inch of oil into a wok, heat oil to 375 degrees or until oil is hot enough to fry the steak strips. Add a quarter of the steak strips at a time to the wok. Separate with a fork and cook stirring frequently until crispy. Drain on paper towels. Repeat until all the steak is gone.
- Drain all oil out of the wok except for 1 tablespoon. Add green onion, carrots, ginger and garlic. Stir fry for 30 seconds-1 minute.
- In a small bowl combine soy sauce, rice vinegar, sesame oil, sugar and red pepper flakes. Add to the wok and bring the mixture to a boil. Add beef, heat thorough and serve.